Mughlai Malai Kofta

300 gms potatoes boiled
200 gms paneer finely grated
1 tsp turmeric powder
1/2 tsp ground cardamom powder
1 ” piece of ginger finely grated
1 birds eye green chilli finely chopped
Pinch of salt
2 tbsp coriander leaves finely chopped
3 tsp cornflour
2 tbsp raisins
Oil for deep frying
For the gravy;
6 cloves of garlic roughly chopped
1 ” ginger roughly chopped
1 birds eye green chilli
3 tbsp vegetable oil
6 cloves
1 ” cinnamon stick halved
1 green chilli slit lengthwise
120 gms white onion roughly chopped
200 gms tomatoes roughly chopped
2 tbsp tomato puree
½ tsp chilli powder (mild or Kashmiri chilli powder)
80 gms cashew nuts
200 mls water
1 tsp sugar
½ tsp garam masala powder
2 tsp mango powder (amchoor)
Salt to taste
Coriander for garnish

Method
Add the cashew nuts to a bowl with 50mls warm water and soften for 30 minutes. Blend the garlic, ginger and chilli with a splash of water to a smooth paste. Set aside.
Add the onion to a blender and blend to a smooth fine paste with 50mls of water. Set aside. In the same blender add the tomatoes, blend to a fine puree and set aside
Now separately blend the soaked cashew nuts with some of the soaking liquid until it is smooth and creamy. Set aside.
For the kofta; Coarsely grate the potatoes and mash well to a smooth mix. To this add all the kofta ingredients except the oil in a large bowl. Knead lightly to a dough like consistency. Cover and cling film until ready to fry.
To cook the gravy heat the oil in a heavy bottom saucepan. Add the cloves and cinnamon stick and fry for a few seconds. Add the slit green chilli followed by the onion paste and fry on a medium heat for 5 minutes. Stir well making sure it doesn’t stick to the bottom of the pan as the moisture begins to evaporate.
Add the ginger garlic and chilli paste and fry for 2 minutes. Stir and add blended tomatoes along with the tomato puree. Mix and cook for 6-7 minutes. The sauce will begin to reduce and go a deeper red colour
At this stage add the chilli powder and the cashew nut paste. Stir well and cook for a further 2 minutes, lower the heat and add water. Simmer for 2-3 minutes.
Add the sugar, garam masala and mango powder. Season to taste and garnish with coriander. Turn the off and keep warm.
To fry the koftas – Divide the kofta mix into equal portions. Take a portion in the palm of your hand and roll into cylindrical shape. Make sure they are shaped well or else they will fall apart while frying.
Fry them in batches no more than two or three at a time for 3-4 minutes or until they go crispy golden brown. Drain on kitchen paper.
Add the warm gravy to a serving dish and steep the koftas just before serving. Accompanied rice, salad and raita.